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Slow Cooker Honey Garlic Chicken Recipe with Glazed Vegetables

Slow Cooker Honey Garlic Chicken with Glazed Root Vegetables and Crisp Green Beans

This recipe is not just about feeding your family; it’s about creating a cozy atmosphere filled with the rich aromas of honey, garlic, and roasted vegetables. Ideal for busy weeknights or impressing guests with minimal effort.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Honey Garlic Chicken
  • 2 lb boneless, skinless chicken thighs
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 4 cloves garlic minced
  • 1 tbsp rice vinegar
  • 1 tsp ground ginger
For the Glazed Root Vegetables
  • 4 cups mixed root vegetables (carrots, parsnips, sweet potatoes) peeled and chopped
  • 2 tbsp olive oil
  • 2 tbsp honey
For the Crisp Green Beans
  • 1 lb green beans trimmed
  • 1 tbsp olive oil

Equipment

  • Slow Cooker
  • Large Mixing Bowl
  • Baking dish
  • Skillet
  • Measuring Cups and Spoons
  • Knife and cutting board
  • Two Forks
  • Serving Platter or Bowls

Method
 

  1. Step 1: In your slow cooker, combine honey, soy sauce, minced garlic, rice vinegar, ground ginger, and salt and pepper. Mix well, then add chicken and stir gently to coat.
  2. Step 2: Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is done and tender.
  3. Step 3: About 30 minutes before chicken is finished, combine mixed root vegetables with olive oil, honey, salt, and pepper. Transfer to a baking dish and roast at 400°F (200°C) for 25-30 minutes.
  4. Step 4: In the last 10 minutes of cooking, heat a skillet over medium heat, add green beans and olive oil, and sauté for 5-7 minutes.
  5. Step 5: Once chicken is done, shred it using two forks and return it to the slow cooker, mixing with the sauce.
  6. Step 6: Plate the honey garlic chicken alongside roasted root vegetables and crisp green beans. Garnish with lemon wedges if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also substitute vegetables or make it gluten-free.